Chocolate Caramel Cheesecake (Reduced Fat)

2 hours Prep: 1 hours Cook: 1 hours

476 calories per serving view nutrition facts

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Ingredients


Topping
1/4	cup	walnuts
1/2	cup	chocolate cookie crumbs	fat free

Crust
3	cups	puffed rice cereal
1/3	cup	brown sugar	packed
2	tablespoons	margarine	melted
1/4	cup	caramel syrup	fat free

Filling
16	ounces	cream cheese (nonfat)	softened
3/4	cup	sugar	granulated
1/4	teaspoon	salt
2	each	egg whites
1/2	teaspoon	lemon zest	grated
1	teaspoon	vanilla extract	pure
1	cup	sour cream	fat free

Directions

Preheat oven to 350.

Prepare a 9 inch pie pan with cooking spray; set aside.

In a mixing bowl, combine walnuts and chocolate crumbs; set aside.

Place crispy rice cereal, brown sugar, and margarine into food processor bowl.

Using metal blade, process until mixture is fine crumbs.

Press in bottom and 1inch; up sides of prepared pan.

Bake for 8 minutes.

Spread caramel topping evenly over bottom of crust.

Set aside 2 tablespoons of the chocolate-walnut mixture and sprinkle remainder over topping; set aside.

In another mixing bowl, combine cream cheese, granulated sugar, salt, egg whites, lemon peel, vanilla extract, and sour cream.

Spread mixture over prepared crust.

Bake for 45 minutes or until center is set and cheesecake starts to crack around edges.

Remove from oven and cool 1 hour.

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Nutrition Facts

Serving Size 224g

Amount per Serving

Calories 476 45% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 10.0g	48%
Trans Fat 0.0g
Cholesterol 34mg	11%
Sodium 864mg	36%
Total Carbohydrate 47.0g	16%
Dietary Fiber 1.0g	2%
Sugars 38.0g
Protein 20.0g	40%

Vitamin A	33%		Vitamin C	2%
Calcium	28%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I have got nothiing but good reviews with this recipe. The only thing I changed was not baking it but since it was summer time I put it on the grill unitl the chicken was done and marinatedted it a bit longer than 10 minutes. Good job with whom ever came up with this recipe. Thanks. sciaffa

Reviewed by sciaffa